4 large flat mushrooms
8 asparagus spears, ideally thick asparagus.
4 slices of Parma ham
½ mozzarella ball, sliced into 4.
6 cherry tomatoes
For the pesto:
1 galic clove
4tbsp olive oil
20g parmesan cheese
First make the pesto by simply adding all the pesto ingredients into a small food processor and whizzing until you have a smooth paste. If you like it a little more course, that’s great.
Now pre-heat your oven to 190*c.
Cook your asparagus in boiling water for 2 minutes, drain and refresh under cold water.
Wrap half a slice of Parma ham around each piece of asparagus.
Place the mushrooms onto a roasting tray, spread 1 teaspoon of the pesto all over the mushrooms. Add a slice of the mozzarella and 3 halves of cherry tomato, season with a little milled pepper. Place the asparagus next to the mushrooms and place the tray into the oven and cook for 10-15 minutes. Serve with a little extra pesto on the side, some fresh rocket and if you fancy a little scattering of the pinenuts and parmesan cheese.